Piece of cake. I just use vegan butter in the sides and pies, make porcini gravy, buy vegan cran sauce or make a relish, and for an entree I stuff acorn squash with wild rice, apples, dried cherries, walnuts. Delicious! Christmas I make my vegan gluten free pierogi (three kinds!) with Tofutti sour cream substitute and Easter I do Greek; dolmas/moussaka with vegan bechamel. Follow Your Heart makes a great faux feta. I even use Just Egg to make devilled eggs in tofu "whites". And I use vegan butter to sculpt my butter lamb. It's not complicated. Who's gonna miss meat?!
Never a problem here, as adding the required supplements.. meat, eggs, oily fish & dairy, always fools the non-vegans. No ambulances required, in over 20 yrs.
